TY - JOUR
T1 - Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects
AU - Garrido-Bañuelos, Gonzalo
AU - Buica, Astrid
AU - Schückel, Julia
AU - Zietsman, Anscha J.J.
AU - Willats, William G.T.
AU - Moore, John P.
AU - Du Toit, Wessel J.
PY - 2019/4/25
Y1 - 2019/4/25
N2 - Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.
AB - Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.
KW - Cell walls
KW - Grapes
KW - Phenolics
KW - Ripeness
KW - Vintage effect
KW - Wines
UR - http://www.scopus.com/inward/record.url?scp=85056247576&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.10.134
DO - 10.1016/j.foodchem.2018.10.134
M3 - Journal article
C2 - 30583384
AN - SCOPUS:85056247576
SN - 0308-8146
VL - 278
SP - 36
EP - 46
JO - Food Chemistry
JF - Food Chemistry
ER -